Curried Potato Pastries Recipes

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CURRIED VEGETABLE PASTY



Curried Vegetable Pasty image

This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it.

Provided by Pie Queen

Categories     < 4 Hours

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 18

2 small red potatoes (diced)
1 carrot (diced)
1 cup peas
2 tablespoons vegetable oil or 2 tablespoons corn oil
2 teaspoons cumin seeds
1 1/2 teaspoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/8 teaspoon turmeric
1 teaspoon cumin coriander powder
1 teaspoon garam masala
1 teaspoon black pepper (ground)
2 teaspoons milk
8 ounces all-purpose flour
4 ounces vegetable shortening
4 ounces butter
3/4 teaspoon salt
ice water

Steps:

  • Pastry.
  • Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
  • Add just enough iced water to make a dough that comes clean away from the bowl.
  • Filling.
  • In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
  • Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
  • Add the carrots, peas, salt, spices and lemon juice.
  • Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
  • Roll out on a floured surface to a narrow strip.
  • Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
  • Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
  • Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
  • Cover the pastry with milk or egg wash and bake for 50-60 minutes.

Nutrition Facts : Calories 1663.5, Fat 118.7, SaturatedFat 47.7, Cholesterol 122.6, Sodium 2991.8, Carbohydrate 132.3, Fiber 12, Sugar 8.4, Protein 20.8

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